CUL 166 - Foods 3

Institution:

Pennsylvania Highlands Community College

Subject:

Description:

This course provides students with continued practice of skills learned and applying them to meat and seafood cookery. A study of the fundamental principles of meat, fish, and shellfish preparation and cookery, including the Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism in the kitchen will be studied, as well the development of customer service techniques and habits in the dining room. In addition, students will continue to develop skills in basic mathematical operations and study of their applications in the food service industry including, percentages, weights and measures, ratio and proportion, weights and measures conversions, determination of portion costs for menu items, and portion control.

Credits:

3.00

Credit Hours:

Prerequisites:

CUL 162 and ServSafe Certification

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.pennhighlands.edu

Phone Number:

(814) 262-6400

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.